Description
A bright, textural composition featuring fluffy quinoa, sweet corn, and silky black beans dressed in a citrusy, herb-forward vinaigrette.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 1/2 cups cooked or grilled corn kernels
- 1 (15 oz) can black beans, drained and rinsed
- 1 red bell pepper, finely diced
- 1/2 small red onion, very thinly sliced
- 1 jalapeño, seeded and minced (optional)
- 3 tablespoons extra-virgin olive oil
- Zest and juice of 2 limes (about 3 tablespoons juice)
- 1 teaspoon ground cumin
- 1 teaspoon honey or agave
- Salt and freshly ground black pepper to taste
- 1/3 cup fresh cilantro, finely chopped
- 1 ripe avocado, diced (optional)
- 2 tablespoons toasted pepitas or chopped toasted almonds
Instructions
- Cook the quinoa: Bring 2 cups water and a pinch of salt to a boil, add the rinsed quinoa, reduce to a simmer, cover, and cook for 15 minutes until tender and water is absorbed. Remove from heat, fluff with a fork, and spread on a tray to cool.
- Prepare the corn: If using fresh, char corn kernels in a hot skillet with a teaspoon of oil until blistered and slightly blackened. For frozen, thaw and pat dry.
- Whisk the dressing: In a small bowl, combine lime zest, lime juice, olive oil, cumin, honey, salt, and pepper. Whisk until glossy and emulsified.
- Assemble the base: In a large bowl, combine cooled quinoa, corn, black beans, red pepper, red onion, and jalapeño if using. Toss gently.
- Dress and fold: Pour the dressing over the salad and fold gently until all ingredients are coated.
- Finish with herbs and nuts: Stir in chopped cilantro and top with toasted pepitas or almonds. Add avocado just before serving.
- Rest briefly: Let the salad rest for 10–15 minutes for flavors to meld, then serve at room temperature or lightly chilled.
Notes
Cool the salad completely before refrigerating. Store avocado and toppings separately until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg